SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
CLASSIC SMOKED SALMON APPETIZER
Make and share this Classic Smoked Salmon Appetizer recipe from Food.com.
Provided by Donna Matthews
Categories No Cook
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
- Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
- Garnish with red onion, capers, lemon slices and dill.
Nutrition Facts : Calories 225.1, Fat 15.6, SaturatedFat 8.9, Cholesterol 51.5, Sodium 649.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.2, Protein 11.8
SAVORY SMOKED SALMON APPETIZER
This one is requested again and again! You can use any of the good Italian hard cheeses, or a mixture of Parmesan, Asiago, Romano, etc.
Provided by Leopard Apron
Categories Spreads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saute pan, then add butter to melt. Saute onions and mushrooms until nearly all liquid has evaporated. Away from heat, add port. Return to medium high heat and continue sauteing until liquid has nearly evaported. Set aside.
- In large bowl, break up smoked salmon into small uniform pieces. Mix together sour cream & cream cheese until smooth, then add to salmon. Add remaining ingredients along with onion-mushroom mixture, blend well.
- Spread mixture into lightly oiled baking dish (I use a 10" round ceramic bake & serve) and bake at 375 degrees for approximately 25-30 minutes, until bubbly and light golden in color.
- I serve this warm or at room temperature with thin baguette slices which have been spread lightly with garlic-infused olive oil then toasted & sprinkled with just a bit of kosher salt!
Nutrition Facts : Calories 318.5, Fat 27.2, SaturatedFat 15.3, Cholesterol 72.7, Sodium 539, Carbohydrate 4.8, Fiber 0.3, Sugar 1.1, Protein 13.2
IRRESISTIBLE SMOKED SALMON DIP
This is a savory treat, and as a bonus it's low carb. This dip goes great with Mary's Gone Crackers®. You can also dip celery or pork rinds, or freeze scoops of it for a savory fat bomb.
Provided by Carol Castellucci Miller
Categories Seafood Fish Salmon Smoked
Time 10m
Yield 32
Number Of Ingredients 8
Steps:
- Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.
Nutrition Facts : Calories 51 calories, Carbohydrate 0.3 g, Cholesterol 15.6 mg, Fat 5.1 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 56.8 mg
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